Vegetable Stock

[jayjay giant]

I am probably telling you all something you already know but I feel I just have to rave about "Marigold Swiss vegetable Boullion" Its fantastic, by far the best shop bought stock I have ever used. It gives everything such a good depth of flavour without being to overpowering I use it in all my soups and stews, vegetarian or otherwise.
It costs about £1.50 for a 150g pot and that makes up to 7.5 litres !
Alternatively you can pop a spoon full in a mug with hot water and have a delicious low calorie drink !
Great for a winters night !
Does any other grapes use it or something similar ?

[Two_Sheds]

We had a bit pot in the cupboard, or I thought we did, until he said "where's the booly-on?"

It's got palm oil in it though, which isn't good (for your heart, or the orang-utans).

however, it does say "from sustainable plantations" so perhaps I should buy it? oh, another consumer dimella

[Bren In Pots]

I've never tried bought stock, I just put peelings, end bits, herbs with some in my pressure cooker for 5 mins seems to work out fine.

[Rhona]

I tend to make my own too, but you can obviously spot a decent find - lots of chefs/food writers use the Marigold Swiss as a back up. I'm sure Nigella has rated it in the past. We've got a tub in the 'we ought to have some of that just in case' cupboard.

[mrdinkle]

I often make stock but we either have the Marigold or Just Bouillon (Kallo) which seems ok.

[binley100]

We use it but find it a bit on the salty side so you have to be careful with any other additions of salt that a recipe may call for.